ROASTED ROOT VEGETABLES

2 sweet potatoes, scrubbed, peeled, cut into 32 wedges

3 turnips peeled and cut into 18 wedges
1 medium red onion, cut into 16 wedges
1 1/2 cups baby carrots
2 tbsp olive oil
4 garlic cloves, crushed
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 425 degrees.

Place the potatoes, turnips, onion, and carrots into a large bowl.  Add the olive oil, garlic, salt, and pepper; toss to coat the vegetables.

Place into a 9 x 13-inch baking pan or dish and bake at 425 degrees approximately 40 minutes until the vegetables are tender and browned.  Stir gently occasionally during baking.

Yield: 6 servings

file photo for reference